If anyone is planning on doing a while roast chicken, I suggest removing the legs which you can still roast with your chicken (or now chicken crown). I never understand why people roast the whole bird, the legs take considerably longer to cook the the breast, so while your legs may still be underdone the rest of the bird is drying out.

Place the flour, salt and mace into a food processor ( pick one up at the resale store) whir for about five seconds to mix.
Cut the chicken fat into little cubes. Add to the processor and whir about eight seconds. Add chicken stock, whir about five seconds.
Dump ingredients into a bowl and gather together to form a ball.
Cut the dough in half, placing each into plastic wrap and flatten. Let rest in the fridge minimum one hour.
Roll dough out between two pieces of waxed paper dusted with flour. When rolled out into disks place in fridge for a half hour.
Place one disk at the base of a deep 10' pie pan, preferably ceramic or glass, pour in your chicken mixture top and seal with remaining disk perforate with a fork and cut open steam vents. Brush with milk.
Place pie in fridge for one hour.
Set rack on lowest level, preheat oven to 425 F , bake for twenty minutes lower to 350 F for the last thirty minutes or until done.
Take out of oven, let rest then devour.

On two different(one chicken and one beef pot pie) occasions I have lost product to floor due to container collasp, Hold on both sides but due to wait the flimsy carton folds in center causing splilling. Can't see me buying any longer until you come up with adequate container!

On two different(one chicken and one beef pot pie) occasions I have lost product to floor due to container collasp, Hold on both sides but due to wait the flimsy carton folds in center causing splilling. Can't see me buying any longer until you come up with adequate container!

Went to make pot pie tonight and realized (too late) that I had no cream of anything soup!!! Found your recipe, and less than ten minutes later I have a wonderful pie in the oven, and the sauce was so easy and yummy!! Thanks so much!

This was delicious! I made it completely non-fat, in that I SLOWLY, tsp. after tsp., whisked the flour into warm homemade chicken stock (simmered a store-bought roasted chicken carcass for 3 hrs., then skimmed the fat the next day) until it was completely incorporated and thickened (no butter), then added 1 c. skim milk and 1/2 c. fat-free half and half. I also added 1 chicken bouillon cube, some salt and ground white pepper. To that I added the meat that remained after boiling what was left of the chicken, plus some added white meat that I had originally cut from the chicken; frozen peas that I cooked; and sliced fresh carrots that I cooked in the micro. I boiled a potato and cut it up into small cubes. This was absolutely unbelievably good. I really do think the homemade stock made a big difference. And, seriously, the lack of butter did not in any way adversely affect the taste!! Thank you so much for this delicious recipe!

Really impressive presentation and directions, my favorite recipe site is epicurious but you are right up there in the big leagues and definitely exceed them as far as logical layout. Thank you very much and bon appetit!